Overnight Peaches and Cream Breakfast Casserole
An overnight baked casserole of crusty bread, egg white custard, sliced peaches, and reduced cream.
Equipment
- 9x13-inch baking pan
- Small saucepan
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 18 oz crusty white bread thickly sliced, 1 loaf
- 1 ½ cup liquid egg whites or whites from 8 large eggs
- 2 cup skim milk or unsweetened almond milk
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 38 oz no sugar added sliced peaches drained, two 19 oz jars, or thawed frozen peaches
- ½ cup dark brown sugar
- ½ tsp ground cinnamon
- 1 cup heavy cream
- 1 cup whipped topping thawed, optional for serving
Instructions
Cooking
- Assemble. Fit the bread in a tight layer in a sprayed 9x13 inch pan. Whisk the egg whites, milk, sugar, and vanilla and pour over the bread, then top with the peaches and the brown sugar and cinnamon mixture.
- Chill. Cover tightly and refrigerate at least 8 hours, then let the pan stand 30 minutes before baking.
- Reduce the cream. Bring the cream to a boil, lower the heat, and simmer 10 to 12 minutes until reduced by half.
- Bake. Heat the oven to 350 degrees F, drizzle the cream over the casserole, and bake uncovered 50 to 55 minutes until lightly browned and 160 degrees F in the center.
- Rest. Stand 10 minutes before serving.
Notes
Substitutions: Whites from 8 large eggs can replace the carton, and thawed frozen peaches work in place of jarred.
Tips: Drain the peaches well and chill for at least 8 hours.
Storage: Refrigerate for up to 3 days and skip freezing.